Best Cranberry Apricot Bread Pudding Recipes

Cranberry-Apricot Bread Pudding image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped dried apricots
1/2 cup unsweetened apple juice
1/4 cup dried cranberries
1-1/4 cups whole milk
2 large egg whites
1 large egg, lightly beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
6 cups cubed day-old bread
8 tablespoons whipped topping
1/4 cup chopped walnuts, toasted

Steps:

In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.

Nutrition Facts :

Apricot-Cranberry Bread Pudding image

Provided by Barbara Pendley

Time 1h20m

Number Of Ingredients 10

6 c diced sour dough french bread
1 qt whole milk
1 pt cream
7 whole eggs
4 egg yokes
1 c sugar
2 tsp vanilla
1/2 c diced dried apricots
1/3 c diced dried cranberries
pinch of salt

Steps:

1. Preheat oven to 350 degrees.
2. Butter a 9 x 12 shallow glass baking dish.
3. Sprinkle the diced bread over the bottom.
4. Combine milk, cream, eggs, additional yolks, sugar, salt and vanilla. Mix well.
5. Pour this mixture over the diced bread using a strainer.
6. Sprinkle all the diced dried fruits evenly over the top.
7. Place this baking dish into a larger pan filled halfway up the sides with water. Be careful when you move to the oven that none of the water washes over into your pudding mixture. Or you can pour the water into the empty pan as soon as placing both pans into the oven.
8. Bake for 40 to 50 minutes.
9. NOTE: Will not work or cook properly without the water bath step. Also do not substitue the bread wtih another bread. You can cut away some to the crust from the sour dough french bread if you feel like it has too much crust.

Apricot Cranberry Bread Pudding image

Provided by Shirl J 831

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup finely chopped dried apricot
3 tablespoons dried cranberries
1 1/2 tablespoons orange liqueur (or orange juice)
8 slices French bread (cut 1/4 inch thick)
3 tablespoons apricot jam, warmed
1 cup whipping cream
1 cup milk
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 small pinch salt

Steps:

Combine apricots, cranberries and liqueur in small bowl; let stand for 15 minutes.
Scatter half of apricot mixture with liqueur, on bottom on greased shallow 12 cup capacity ovenproof dish.
Spread one side of each piece of bread with apricot jam; arrange bread, jam side up, in dish slightly overlapping.
Scatter remaining apricot mixture over bread.
Whisk remaining 6 ingredients together in medium sized bowl; pour over bread; let stand for 10 minutes.
Cover with foil.
Place dish in roaster; pour enough boiling water to come halfway up side of dish.
Bake in 325° F oven for 1 1/4 hours; remove foil and bake for a further 15 minutes until custard is just set.
Carefully remove dish from roaster; let stand for 15 minutes before serving.
Serve warm or cold.
Serves 4 to 6.